Apples and apple-based products are among the most popular foods around the world for
their delightful flavors and health benefits. However, the commonly found mold, Penicillium …

The postharvest life of fruits and vegetables is influenced by several parameters, such as
physiological properties and biotic/abiotic stresses. In particular, a consistent portion of the …

Two Aureobasidium pullulans strains (L1 and L8), effective against some fruit postharvest
pathogens were evaluated for VOCs production as a part of their modes of action towards …

Wine is a complex beverage, comprising thousands of metabolites that are produced
through the action of a plethora of yeasts and bacteria during fermentation of grape must …

Plant-associated microbial communities form complex co-associations that play a role in
promoting plant productivity and health, although the underlying mechanisms have not been …

In this study, various fruit were employed as biocontrol yeast reservoirs, and eleven distinct
yeast cultures of Metschnikowia sp. belonging to 6 different species were identified with …

Patulin (PAT) is a mycotoxin that can contaminate many foods and especially fruits and fruit‐
based products. Therefore, accurate and effective testing is necessary to enable producers …

The application of yeasts has great potential in reducing the economic damage caused by
toxigenic fungi in the agriculture. Some yeasts may act as biocontrol agents inhibiting the …

Penicillium expansum is the most common spoilage-associated organism found in fruit,
which causes serious economic loss and public health concerns. The aim of this study was …

Ever since plant diseases began causing losses in viticulture, the control of phytopathogenic
fungi has become of vital interest for winemakers. The occurrence of novel pests, fungicide …